Cinco de Mayo is just around the corner and what’s after school at my counters today? Mango Salsa and Tortilla Dippers; YUM! This quick and easy recipe only takes 30 minutes from start to finish making both the salsa and the tortilla dippers, which makes it great for anytime snacking or to bring to your upcoming gathering.
Mango Salsa by Jodie Fitz
1/4 cup cantaloupe, finely diced
1/4 cup pineapple, finely diced
1/4 cup papaya, finely diced
1 tablespoon water
1 1/2 teaspoon lime juice
1 teaspoon honey
Start by cutting the mango into small pieces (simply follow the directions on Mango Cutting 101 by clicking here). Stir the mango, cantaloupe, pineapple and papaya together in a bowl. In a separate bowl, whisk together the water, lime juice and honey. Add the lime juice mixture into the fruit and stir it together. Serve it with tortilla dippers.
Lessons for Kids: Every recipe has many lessons incorporated, but a couple of high-lights in making mango salsa would be dicing and how to cut a mango.
Cinnamon Tortilla Dippers by Jodie Fitz
4 flour tortillas
1 tablespoon sugar
1 ½ teaspoons cinnamon
Pre-heat the oven to 375 degrees.
Mix together the sugar and cinnamon in a bowl and set aside.
Using a pizza cutter, cut each tortilla into eight triangular pieces by cutting the pizza into half, then fourth’s then eighth’s. Place the tortilla wedges onto a non-stick baking sheet. Using a basting brush or paper towel, simply wet the top of the tortilla and sprinkle the top with cinnamon-sugar. Bake for approximately 15-20 minutes, until the tortillas are crunchy, but only slightly browned. Remove them from the oven and let cool.
Lessons for Kids: Every recipe has many lessons incorporated, but a couple of high-lights in making tortilla dippers would be fraction concepts and basting.
Disclosure: I am pleased to be working with MVP Health Care and the MVP Generation Go Program, which has sponsored this post. My participation is voluntary and my opinion is always my own, as is any advice offered.[googleplusauthor]